Mountain Measures · 1974

Marinated Mushrooms

Name: Marinated Mushrooms
Ingredients: 1/3 cup red wine vinegar; 1/3 cup salad oil; 1 Tbsp. brown sugar; 1 tsp. prepared mustard; 1 onion, thinly sliced (preferably red); 2 tsp. dried parsley flakes; 3 cans mushroom caps, drained (or 3 cups fresh mushrooms, peeled, stems removed, cooked 1 minute and drained)

From Mrs. T. H. Edelblute, Jr. The book didn't print a hometown.

CourseAppetizers & Snacks
Ingredients7
Steps3

Ingredients Tick as you go

1/3 cupred wine vinegar
1/3 cupsalad oil
1 Tbsp.brown sugar
1 tsp.prepared mustard
1onion, thinly sliced (preferably red)
2 tsp.dried parsley flakes
3 cansmushroom caps, drained (or 3 cups fresh mushrooms, peeled, stems removed, cooked 1 minute and drained)

Method

Tap a step to mark it done.

Step 1: Simmer everything except the mushrooms for 5 minutes.
Step 2: Drain mushrooms and add to the marinade.
Step 3: Refrigerate at least 24 hours (up to 2 weeks).

From the cook

Remove from the refrigerator at least 1 hour before serving; they are best at room temperature.

Serve in a bowl of marinade with toothpicks.

Variation: add canned artichokes to the marinade.

What we changed or couldn’t read (1)

From the Mountain Measures section.